Sweet Chili Corn Fritters
Back to Recipes & MoreIngredients
- ⅔ cup (167 ml) coconut milk (canned, shaken or stirred well)
- 2 eggs
- 3 tbsp (45 ml) lime juice, preferably freshly squeezed
- ½ cup (50 g) red onions, finely diced
- ¼ cup (11 g) fresh basil, sliced thin (chiffonade)
- 1½ tsp (6 g) red Thai chili pepper, minced
- 2 tsp (4 g) lime zest, finely grated
- 1 cup (125 g) all-purpose flour
- ⅓ cup (44 g) cornmeal (fine)
- ¼ cup (22 g) unsweetened coconut, shredded
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) salt
- 3 cups (446 g) fresh or frozen corn kernels (if using frozen, thaw in a sieve and pat dry)
Equipment
Instructions
In a large measuring cup or medium bowl, whisk together the coconut milk, eggs, and lime juice until homogenous. Stir in the red onions, basil, minced red Thai chili peppers, and lime zest until well mixed. Set aside to allow flavours to meld.
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In a large bowl, whisk together the all-purpose flour, cornmeal, unsweetened coconut, the Redpath® Golden Yellow Sugar, baking powder, and salt until well combined.
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Add the wet ingredients into the dry ingredients. Stir until no flour lumps remain. Sprinkle corn into the batter and stir until just combined.
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Add a generous amount of vegetable oil to a large skillet to cover the bottom of the pan. Place over medium-high heat and heat until oil is shimmering.
Place about 3 tablespoons of batter (per fritter) into the hot oil, spaced about an inch apart. Gently flatten each fritter as they go into the pan. Shallow fry the fritters, about 2 to 3 minutes per side, or until both sides are crisp and golden in colour.
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Carefully remove fritters and place onto a large platter or baking sheet lined with paper towels to absorb excess oil. Repeat process for the remaining corn batter.
Serve warm.
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